Instruction Manual

18
What do you need to cook food with the Sous
Vide function?
Thick heat-proof food safe plastic bags.
Resealable bags will also work if the cooking
temperature is under 70°C.
Do I need to vacuum seal?
You do not need to vacuum seal bags for
SOUS VIDE, however, as much air as
possible needs to be removed from the bag,
and water prevented from entering the bag
to provide accurate food results. To use the
water displacement method, place food in a
resealable bag with a double seal, then lower
the bagged food into a water filled container.
Once most of the air is out of the bag, carefully
seal just above the water line.
Is the lid open or closed?
To ensure consistent cooking temperatures,
the lid must be closed and in the locked
position during the sous vide function. Turn
the pressure release valve to the open position.
When do I sear?
You can sear items before or after cooking
with the SAUTÉ/SEAR function. If searing
prior to using the SOUS VIDE function, allow
time for resting and cooling overnight in the
refrigerator.
SOUS VIDE steps:
1. Fill cooking bowl with cool water until it has
reached the MAX line.
2. To reduce preheat time, start with water
close to your target temperature.
3. Press SOUS VIDE and set temperature and
time as desired. Close the lid and rotate to
locked position. START to begin heating
water.
4. Place the food item or the produce in
a plastic Sous Vide bag. If you do not
have specific Sous Vide sealed bag,
we recommend using a double-sealed
resealable bag. Add aromatics like bay
leaves, rosemary, lemon slices or rind and
oil as desired.
5. When water has reached desired
temperature (machine will beep once),
carefully place bag into the water bath.
If bag floats, place stainless trivet upside
down over the bag to keep it fully
submerged.
6. Close the lid and rotate to locked position,
but ensuring the pressure release valve is in
the open position.
7. When cooking time is completed, remove
bag from water bath.
Temperature and Time:
• BEEF FILLET (2.5cm thick) – Medium rare –
54°C for 1 ½ hours
• CHICKEN FILLET (2.5cm thick) – Tender –
65°C for 2 hours
• SALMON FILLET (2.5cm thick) – Medium –
50°C for 1 hour
• EGGS – poached egg - 64°C for 1 hour
YOGHURT
How to use the yoghurt shortcut
auto program:
Natural Yoghurt
Prep time: 10 minutes / Incubating: 5-8 hours
(plus up to 1 hour 30 minutes cooling)
1 litre full-cream homogenised milk
2 tbsp full-cream natural yoghurt with live and
active cultures
STEP 1 – Scald the Milk
Place the cooking bowl in the Fast Slow GO.
Add the milk. Close and lock the lid. Press
YOGHURT then press START. The milk will
heat to 83°C and hold at the temperature for
10 minutes.
STEP 2 – Cool the Milk
Open the lid and do not press any controls.
The cooling phase will automatically cool
the milk to 43°C. First, the word ‘COOL’ will
appear on the cooker screen.
At the end of cooling time, the cooker will
sound an alert when it has reached the correct
temperature, about 1 hour 30 minutes.